Leek Potato Oyster Soup

During the fall and winter I often find myself craving homey foods like stews and soups. Or perhaps the reason we eat this way is more predicated on the fact that during this time of the year vegetable options are limited and much of what we can find locally are root vegetables. I prefer to think that it is something that I long for and we'll stick with that. So back to it, there is something very comforting in such foods, but this mid December I wanted something a little different and Fergus Henderson had just that something...leek potato oyster soup.

Off to the Halifax historic farmer's market on Saturday morning with my list. Hutten's Family Farms for leeks, potatoes and onions and Indian Point Mussels for the briny juicy oysters. This dish was extremely simple to prepare, using very basic ingredients that when combined together resulted in a delicious and very filling soup.

Chop 4 potatoes, slice one onion, 6 or 7 leeks and 5 cloves of garlic. Toss all but the potatoes into a heavy bottomed pot with 7 tablespoons of butter and allow them to sweat on a low heat.

I love using Henderson's recipes for a number of reasons, the challenge and sometimes great results, but also for his style of writing. He writes of food with such respect, giving it life, no other cookbook we have in our home is written in this manner and it always leaves me feeling grateful. In Henderson's words, once the leeks, onions and garlic start 'giving' add potatoes and cook for 8 minutes and then add stock and bring to a gentil boil.

I used fish stock as we have plenty in the freezer from our fall and winter shares in Off the Hook. Tossing all those fish heads was not something I could bring myself to do, it just seemed wrong, wasteful and disrespectful when we could turn it into something that we could later use. Making stock is effortless and a good way to use those food scrapes that may not have any other use. For those of you that think it's too much effort, bullocks....more effort is required in going to the grocery store and waiting in line to buy it. If you don't have fish stock, chicken stock is a great second option.

While the vegetable mixture fills your kitchen with a wonderful aroma, it's time to start shucking those oysters. This is by far the most challenging aspect of the dish. Rinse the oysters and use a tea towel to protect your hand while opening. Do be careful with that oyster shucker, otherwise you may NOT be enjoying your soup, but off to the doctor's office for stitches muttering a few choice words.

Reserve the briny juices from the oysters to add to the soup.

Once the potatoes are soft, toss the mixture into a blender and puree. Return pureed mixture to the pot and add salt and pepper to taste, mix in the oyster brine, plate (or in this case bowl) and top with a couple of fresh juicy oysters.

Enjoy!